For people who don't know that, tell us about that.

So it's actually a non-indigenous.

It's in the Mesquite family.

It's a little sweeter out here because of our lava soil.

And it just gives an amazing, amazing flavor accent to a lot of the stuff we do.

We burn it probably about 18 hours a day with our pizza oven and our caviar grill.

So we go through quite a bit of it.

when I leave there.